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Toronto : Pergamon Press
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High temperature processing of pork : a review
Creator:
Davidson, William D.
and
Oregon State University. Agricultural Experiment Station
Abstract:
Published September 1968. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:
Technical Report
Full Text:
press
tests showed that the hams also were as juicy and tender as hams from the same carcasses processed
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Creator
Davidson, William D.
1
Oregon State University. Agricultural Experiment Station
1
Date
1968
1
Decade
1960-1969
1
File Format
application/pdf
1
Language
English [eng]
1
Non-Academic Affiliation
Oregon State University. Agricultural Experiment Station
1
Resource Type
Technical Report
1
Rights Statement
Copyright Not Evaluated
1